Creamy Harvest Soup and Biscuits by Jenny Lee

1 can of pumpkin
2 large sweet potatos
1 large leek or 2 small ones
4 carrots
1 butternaut squash
1-2 cup of plain yogurt or cream fresh
2 veggi bouillon cubes
your favorite biscuits


The prep time is the pain of this one- but just think how great it is
to get fresh vegetables in your family's diet!
Wash, peel and chop into cubes or rounds- the potato's, carrots and
squash
Dump into a big pot and put just enough water in to cook them- not too
much! ;)
Bring water to a boil to soften potato and carrots and add your
bouillon cubes.


While that is trying to boil, prep your leeks.(if you are not familiar
with leeks, there are youtube videos that show you how to prep them)
Leeks gives the majority of flavor to the soup- its very important to
use them! They are so yummy and good for you. You can find them at
Publix, Kroger Market Place or Wholefoods. Cut into half moons put in
a strainer and wash all the dirt and grit out.
Add to the pot after boil has started. Let it boil for a minute or two.


Now turn your heat to medium-low and add the can of pumpkin and any
seasonings you like and leave it to simmer while you play! (just stir
occasionally)


When its time to eat- throw your biscuits in the oven
While they are baking, dump the pot of soup into your blender and add
the cup of yogurt/cream- you choose how creamy you want your soup, you
can add more if needed after blending. When your finished blending the
pot into a creamy soup- dump it back into the pot to keep warm until
your biscuits are done!


Such a yummy, creamy soup and your family will never know all the
vegetables they are eating! ;)


Love,
Jenny